National Grilled Cheese Month, You Say?

It was first brought to my attention via a post round-up over at Taste T.O.- one that this blog coincidentally happened to be mentioned in…

Over at Closet Cooking, blogger Kevin opined on his combination of grilled cheese with a newly prepared mango cardamom jam. More than anything, the comments left on his blog were what surprised me. People seemed astounded to consider the marriage of the two, but I posit this; do you not enjoy Brie-like cheeses with tangy fruit compote, or a figgy jam with a platter of cheese and crackers? The evolution of grilled cheese to include some form of fruit is pretty natural, and one I would consider borderline mundane. It’s a pretty close relative to bagels with cream (cheese) and jam, after all.

His post did call to mind a peculiar habit I used to have of slathering my cheeseburger buns with strawberry jam, though. I’ve often been one for somewhat off the wall flavour combinations; as a child I eschewed ketchup and preferred to dip my french fries in the chocolate shake. When I moved out on my own, it wasn’t uncommon to find me slurping up a cone of ice cream doused with sriracha before bed or chowing down on a pork and peanut butter sandwich for breakfast. After our lunch at Mercat Ala Planxalast year, I’m constantly dreaming about garlic dulce du leche every time I eat charcuterie, and the list could go on and on.

Sweet and savoury together taste good. There’s an interplay of flavours that’s completely unlike those found in a primarily sweet or primarily savoury dish. In the spirit of that I made myself a spicy blueberry and whisky cheddar sammy for dinner on Sunday. Doesn’t that look (and sound) delish?

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